Spanish Tapas Workshop

Spanish cuisine has been influenced over time by explorers from many countries
and has a varied cuisine from the Northern Basque and Catalonia regions to Murcia and Andalucia in the South.

On this workshop you will learn from our expert chef, Keith Miller, the traditional and modern small plates of Spain from the Pintxos served in the bars of San Sebastian to the Tapa served in Seville , Andalucia.

You will be guided through the preparation and cooking of the dishes before eating them with your fellow cooks.

Dishes may include:
Gambas al Ajillo( prawns in garlic)
Patatas Bravas( spicy potates)
Grilled Sardines with garlic and herbs
Mejillones( mussels)
Spanish Tortilla.